Serves: 4

Name aside, this is a wonderful mid-week dish I found on a blog, Ominvore’s Cookbook.

I have adjusted it slightly and it really is a set-and-forget sort of dinner.

Get your chicken simmering, cook your rice, prepare your bok choy and heat up the pan to cook the eggs.

Which means more time for a wine on the couch discussing the progress of your new baby. Or puppy. Or whatever is progressing in your life.

We have done a few minced pork and chicken recipes lately and could there be anything better after a long day?

This dish is no exception.

Ingredients

4 tbsp light soy sauce
2 tbsp rice wine (or Japanese sake which we used)
2 tsp sugar
¼ tsp Chinese five spice powder
¼ tsp salt
1 tbsp vegetable oil
1 tsp minced fresh ginger
2 tsp minced fresh garlic
500gm ground chicken breast (chicken mince)
50gm shiitake mushrooms
1 cup frozen baby peas
4 eggs
2 cups of steamed rice
Baby bok choy, sauteed quickly in a hot pan with a splash of vegetable oil, sesame oil, light soy sauce, black bean sauce and chilli sauce

Method

1. In a small bowl, mix together the light soy sauce, rice wine, sugar, five spice powder and salt.
2. Place the shiitake mushrooms in a bowl and pour over boiling water. Leave for 5 minutes, drain well and chop.
3. Heat a wok over a medium heat and add the oil; when warm, add the ginger and garlic and stir, cooking for a minute until fragrant. Add the chicken mince, breaking up and stir until the chicken is slightly browned.
4. Add the shiitake mushrooms, the light soy sauce mixture and 1 cup of hot water. Partially cover and cook for 30 minutes or until the sauce is mostly absorbed. Add the peas, stir for a minute and take off the heat, stirring until the peas are warmed through.
5. Meanwhile, cook the rice and prepare the bok choy.
6. When the chicken is close to done, add some oil to a pan, heat to medium and cook the eggs, crisping the edges though keeping the yolk runny.
7. Cook the bok choy.
8. Serve the chicken mince on the rice with the egg on top and the bok choy at the side.